Olive production, evaluation of own resources as well as a healthy diet, due to the supply of raw materials to the creation of new jobs and other sub-sectors, Turkey has an important value in the agricultural economy. Parallel to the olive sector to increase the production value per year is also the location of key strategic products in the European Union Common Market Organizations. According to the 2007-2013 average of about 2,185 tons are produced in the world of table olives; Turkey, Spain and Egypt then ranks 3rd with 305 thousand tons of production. However, both in the moment of production and improvement of the quality of the products produced during the processing and efficiency emerges as an important issue. The vast majority of the olive business in Turkey, consists of a small family business capacity. In this business, the lack of infrastructure (in terms of knowledge and new technologies), limits the quality and consistency of production and productivity, cost increases. This problem can be solved technically and businesses to improve hygiene conditions and control and supervision needs to be done about it effectively. For these reasons, our project participants to make the guidance of olive production sectors are agriculture and food engineers. By minimizing the olive production industry in quality and efficiency-related problems is aimed to support the increase of production in this area. This excellent study of the production control system for the maintenance of reliable olives and olive products, ISO 9001: 2000 and HACCP must be carried out effectively. HACCP concept; "Hazard Analysis and Critical Control Points" is composed of words and "Hazard Analysis and Critical Control Points" is expressed. HACCP, to obtain healthy and high quality products, provide in-house self-control, pre-processing and processing of identifying risks, for making the necessary corrections, economic and technical losses is a recording system that minimizes. Providing our participants have knowledge and experience from the EU dimension of HACCP implementation, Whether the correct diagnosis of the causes of low quality and productivity in olive production; rational and produced workable solutions, people working in olive cultivation and processing enterprises engaged in the production, starting from seedlings to contribute to overcoming the problems stemming, By the importance of food safety rules and safety theoretical and practical teaching; hygiene in the production of olive farms and more carefully and ensure their awareness of food safety, During the processing of raw materials, semi-finished products and operating expenses in common with the prevention of chemical and prevent microbial spoilage and wastage of resources through the reduction of costs, Participants olive revenue will be knowledge and experience with business efficiency for the solution of problems encountered in the production and thereby contributing to increased employee satisfaction, To increase their professional knowledge and experience in EU food legislation with regard to the production of safe food products, Vision of vocational training activities developed as a result of Agricultural Engineers and the realization of more efficient and effective food control and food engineers, Agriculture and Food Engineer of the EU harmonization process at national and local level to bring value to our country is intended. Our project; The causes of quality problems in the olive sector in Turkey formed until it reaches the consumer from production to minimize and aims to have knowledge and experience in agriculture and olive cultivation and processing in the EU standard of food Engineer that is the quality of olive cultivation and processing of the router in the study. In particular project, which will make table olive cultivation, olive farmers and our business with our guidance until it reaches the consumer quality products from production areas where our partners, training that Agriculture and Food Engineers of our olive cultivation in the field of knowledge and experience of winning the EU standards, best practices in place seeing the need of the other olive growers of our both countries transfer to the location constitute our priorities. Participants engaged in any activity before the people who participate in the project, olive production and processing tasks in business in the region of Agricultural Engineers (30 people) and the Food Engineer (15 people) are formed. (Total 45 persons) in participants with a good level of professional experience and will be given to young engineers. The project duration is 12 months. Overseas applications between 02-15 October 2016 12 days (2 days travel time separately) will be realized by. Countries and number of participants is as follows. Spain 15, Italy 15, Portugal consists of 15 people